Step 1: You Will Need:
- 300 g Carrots
- 1/2 tbsp Ghee, Also known as clarified butter
- 1 1/4 cups (310ml) Whole milk
- 3 tbsp Caster sugar
- 1 tbsp Golden syrup
- 3 Green Cardamom pods
- 1 Rolling Pin
- 1 Frying pan
- 1 Sauce pan
- 1 Wooden or metal stirring spoon
Step 2: Grate Carrots
Grate the carrots and set aside.
Step 3: Melt The Ghee
In a deep frying pan, and on a low heat, add the Ghee (clarified butter) and once this has melted, add the grated carrots.
Step 4: Mix The Ghee and Carrot
On a medium heat, stir the carrot for approx. 5 minutes until it has softened slightly and is well coated with the ghee (clarified butter). Ensure the carrot does not burn or stick to the pan by stirring constantly.
Step 5: Add milk, stir and heat
Now add the whole milk and stir into the carrot mixture. Cook on a high heat until the liquid starts to boil. Then reduce the heat to allow the mixture to simmer on a low heat for 10 minutes.
Step 6: Add sugar
Once the liquid has reduced slightly, add the caster sugar and the Cardamom seeds and stir into the mixture.
Step 7: Stir and Heat
Keep stirring frequently whilst cooking on a low heat for 15 minutes, in order to prevent the carrot from burning or sticking to the pan.
Step 8: Add Golden Syrup
When the liquid has reduced to less than half the original amount, add the golden syrup and stir in. Continue to allow the mixture to cook on a medium heat and stir constantly, until all of the liquid has evaporated leaving a sticky but moist carrot mixture.
Step 9: Serve
Place the mixture in moulds or cookie-cutter shapes and allow to set for a few minutes before releasing them on a serving plate, then serve warmed and with an accompaniment of ice-cream.